Lemon Cake

I love lemon flavoured cakes and desserts but I like them to have a really strong lemon flavour so this lemon cake is only going to be the one for you if you really appreciate the tangy fruit too!

The icing is optional as even without, the cake is very lemon-y!

The temperature for the cake is 170°C and it really needs to be no higher, as you can see from the picture my cake got slightly too done on the outside because I wanted to double up and bake it at the same time as a brown bread loaf so everything went in at 180°C – I won’t be making that mistake again!

Ingredients :

175g sugar
120g melted butter
zest of two lemons
3 eggs
150g flour
Juice of two lemons (approx 80g)
1/2 teaspoon baking powder

For the icing :

125g icing sugar
25g lemon juice

Method :

Pre-heat oven to 170°C
Melt the butter in the microwave
Mix the butter and sugar together
Add the lemon zest and then the eggs, one by one mixing well after each one
Mix in the flour and baking powder
Pour in the lemon juice and mix well
Pour the mixture into a greased 1lb loaf tin and bake for 40 mins at 170°C (it may need 5 minutes more or less depending on your oven)
When the cake is cooked remove from the tin and wrap immediately in clingfilm while waiting for it to cool, this will keep the cake lovely and moist!
Whisk the icing sugar with the lemon juice
Remove the cake from the clingfilm and place on a grill
Cover the cake with the icing and leave for a few moments for the icing to harden
Eat!

Ingredients :

Method :

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